by Guest | Oct 12, 2022 | Recipes
Total Cook Time: 45 minutes
Ingredients:
- ½ pound fingerling potatoes
- 3 garlic cloves
- 3 tablespoons chopped fresh parsley or other herbs
- 2-3 tablespoons extra-virgin olive oil
- ½ cup cooked chickpeas (or canned, drained, and rinsed) patted dry with a paper towel
- ½ pound green beans
- 1 tablespoon Dijon mustard
- 1½ tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 2 teaspoons honey
- Salt and pepper (optional)
Directions:
- Heat oven to 425 degrees.
- In a large mixing bowl, toss potatoes with garlic, herbs, and half of olive oil.
- Place in a single layer in a roasting pan and roast for 25 minutes, stirring once or twice.
- When potatoes are tender and starting to brown, add the chickpeas and green beans and roast for another 10 minutes.
- While that roasts, in a small bowl whisk together mustard, olive oil, vinegar, and honey to form an emulsified dressing.
- Season the dressing with salt and pepper to taste.
- Transfer the roasted vegetables and beans to a platter and drizzle with dressing. Serve warm.
Recipe Source: Adventist Health Blue Zones Kitchen, https://www.adventisthealth.org/blog/2022/july/recipe-roasted-potatoes-green-beans-with-mustard/
Photo Source: David McLain
by Guest | Nov 23, 2021 | Recipes
Prep Time: 10 minutes
Cook Time: 3 minutes
Ingredients:
- 1 ¼ lbs green beans (trimmed)
- 2 tsp olive oil
- 2 ½ tbsp chopped hazelnuts
- 2 tbsp dried cranberries
- 1/8 tsp salt
- 1/8 tsp black pepper
- Zest of 1 lemon
Directions:
- In a small bowl, combine the oil, nuts, cranberries, salt & pepper. Top the green beans with the cranberry-nut mixture. Garnish with the lemon zest.
- Fill a large pot 2/3 full of water and bring to a boil. Add the green beans, turn off the heat, and let the green beans stand in the water for 3 minutes. Drain the beans and add them to a serving bowl of platter.
Source: Diabetes Forecast. Recipe Credit: Robyn Webb, MS, LN. Photo Credit: Terry Doran. https://www.diabetesfoodhub.org/recipes/thanksgiving-green-beans-with-cranberries-and-hazelnuts.html
by Guest | Aug 25, 2021 | Recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 1 Tablespoon margarine or butter
- 1 small onion (1/2 cup chopped or sliced)
- ¼ cup chopped, sliced or slivered almonds
- 2 Tablespoons packed brown sugar
- 2 Tablespoons orange juice (juice from 1/4 orange)
- 1 Tablespoon prepared mustard
- 4 cups green beans, fresh cooked, frozen, or canned, drained and rinsed
Directions
- Wash hands with soap and water.
- Melt margarine or butter in a medium skillet over medium heat. Add onion and almonds and cook until onions are tender.
- In a small bowl, mix together brown sugar, orange juice and mustard. Stir into onion mixture.
- Cook 2 to 3 minutes, until sauce begins to thicken. Stir in green beans and cook for 3 to 5 minutes, or until heated through.
- Refrigerate leftovers within 2 hours.
Notes
- 4 cups of green beans is about 1 pound fresh OR 16 ounces frozen OR 2 cans (15 ounces each)
- To cook fresh green beans: Wash and trim green beans. Cut or snap into desired length. Place in a small saucepan and fill with enough water to cover beans. Bring to a boil. Cover and cook until crisp-tender, about 5 to 7 minutes. Drain beans and set aside.
- For extra flavor, add ¼ cup dried cranberries to the skillet along with the green beans.
Photo and Recipe Source: https://www.foodhero.org/recipes/green-beans-onions-and-almonds
